Originally posted on arecipeforgluttony
I am sharing this recipe because it is something super easy & fast you can make to add to a meal which will take it from ordinary to something really special. Pickling vegetables need only take 10 minutes and they add wonderful acidity & depth of flavour to all sorts of dishes and snacks without much effort. Don’t think pickled onions, although they are a great thing they are way too strong for most dishes. Quick pickled vegetables should be crunchy and still taste like themselves but with an acidity from the vinegar which does not overpower.
I often make some to add a bit of depth to a starter. For example, the photo above is scallops marinaded in wasabi with pickled fennel. The scallops are rich & creamy, the wasabi adds heat & the pickles give crunch and acidity. They are great with a terrine, or any cold meats, cheeses, seafood, grilled meats and even spicy dishes such as a curry.
The amount of pickling time will depend on the vegetables, how you cut them and the flavour you want to achieve. I often pickle radishes as they take on the liquid easily and we always seem to have them in the fridge. Thin slices only need about 5 minutes in the vinegar to have a lovely acidic flavour but retain a crunchy texture. I eat them with sushi, on salads, with cheeses and on…
via Pickled Vegetables – in just 10 mins | arecipeforgluttony.
As we’re busy growing mountainis of vegetables in our new potage I’d better give this one a go!
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Keep me posted!
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Reblogged this on Smorgasbord – Variety is the spice of life and commented:
Wonderful recipe from Sarah Vernon of First Night Design. Yesterday I mentioned the gut brain and pickled vegetables are excellent for encouraging a healthy population of good bacteria. Delicious too.
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My chef husband does this pretty frequently (at home). I especially love his quickly pickled green beans. Delicious!
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Bliss!
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I was going to say I’d seen Sally’s posts about pickles and I was so happy because I love them. I’m a big vinagre fan and love vegetable so… Thanks for the tip Sarah
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It’s well worth following arecipeforgluttony. Their cooks after my own heart.
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I must try this. I used to pickle all kinds of vegetables but they were for winter storage. I am intrigued by this idea. 😮 ❤
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I must try it too!
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You know, I never do this. Ever. And why not? They’re quick, tasty and a person looks like a hero. What on earth am I waiting for?
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It does look blissfully simple, doesn’t it. I must try it too!
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This looks lovely!
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Doesn’t it just!
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